Red Lentil Dahl

Hi everyone!!

Today, I’m bringing you a super simple, delicious, and very healthy recipe: here’s my red lentil dahl!

Looking for a change? Want to treat yourself without guilt? This recipe is just for you!

But what exactly is a dahl? Here’s a little cultural moment with Wikipedia… 😉

The word “dal” refers to various lentil-like legumes in India and Nepal. By extension, it’s also the name of an Indian dish made with legumes.

It can also be spelled dahl, dhal, or daal, from the Sanskrit term meaning “to split.” Legumes are often hulled (or peeled) to be turned into flour, flatbreads, or purees.

The name is also given to a thick, spicy Bengali stew or soup made from dal.

You can enjoy this red lentil dahl as a side to grilled meat or fish, with rice for a vegan meal, or with naan bread… Absolutely delicious!

Some extra perks: it’s inexpensive, super easy to make, and quick to prepare! What more could you ask for?

April 2024 update: I’m offering you an alternative cooking method for this recipe…

Why, you ask? Simply because I’ve noticed that depending on the red lentils I buy, sometimes the texture turns out a bit “mushy.” And let’s be honest, my kids give me those looks… “Seriously? Do we have to eat this?”

So, this new method is the pilaf cooking technique. I haven’t been using it for very long—I first tried it with Ottolenghi’s pilaf rice recipe. And let me tell you, it was a revelation! The ingredients hold their texture much better, and everything stays firmer. Honestly, it’s a game-changer!

Plus, since you’re not boiling everything in water, no flavors are lost. Everything stays in the pot—no nutrients washed away! So yes, I highly recommend the pilaf method.

The only difference? After following the recipe as written below, simply add two cups of water to your pot and stir in the red lentils (just rinsed with cold water). Then, cover the pot (very important to trap all the steam) and let it cook over low heat for 18 to 20 minutes. I also recommend giving it a stir once or twice during cooking.

Okay, I won’t ramble on any longer… Except to say that I also have a recipe for green lentil and spinach dahl. So good…

And if you’re eager to dive into Indian cuisine, click here!

(Serving dish: Gourmet Bahia dune plate by Degrenne)

Grab your pot or sauté pan!

The recipe, Chef!

Print Recipe

Red Lentil Dahl

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végétarien – Cuisine du Monde

Serves: 4-5 Difficulty: Easy Price: $

Cooking Time: 20 min

Ingredients

• 250 g red lentils
• 20 cl coconut milk
• 1 onion (red if you have)
• 2 tablespoons vegetal oil
• 1 tablespoon curry powder
• 1/2 tablespoon curcuma powder
• 1/2 tablespoon ground ginger
• 1 tablespoon tomato concentrate
• 5-6 cherry tomatoes
• 1 clove of garlic
• 1 piece of fresh ginger (2-3 cm)
• 1 handful fresh coriander
• Salt
• Pepper

Instructions

1

Cook the red lentils in a large salted volume of water according to the instructions on the pack.

2

Peel and mince the onion. Grate the garlic and piece of fresh ginger.

3

Stir fry the onion, the garlic, the ginger in a frying pan with the oil. Add the curry, curcuma and ground ginger and cook at medium heat for 2-3 minutes.

4

Add the tomato concentrate and coconut milk, cook at medium heat 5 minutes.

5

Add salt and pepper, then the cherry tomatoes cut in halves.

6

Pour the drained red lentils and mix gently.

7

Adjust seasoning.

8

Chop the fresh coriander on top and serve.